Ingredients
5ears of fresh corn,shucked, or 2 15oz cans of whole kernel corn, or a combination of 1 can each of whole-kernel and creamed corn
½lbslices bacon,diced
1small white onion,diced
3garlic cloves,minced
3tbspall-purpose flour
3cupschicken stock
2cupsmilk
1½lbpotatoes,diced into ¼-inch cubes
4ozgreen chiles,1 can, chopped
1tbspOld Bay seasoning,add more or less to taste
½tspdried thyme
1cupcheddar cheese,grated
1tspsalt,add more or less to taste
½tspfreshly-cracked black pepper
¼tspcayenne pepper
cheddar cheese,shredded
thinly-sliced green onions
bacon bits
sour cream
Preparation
Heat a large stockpot over high heat. Add the corn kernels and let them dry-roast for about 6 to 8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
In the same stockpot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest.
Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant.
Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.
Add in the chicken stock, milk, potatoes, green chiles, Old Bay, and thyme, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender.
Add in the corn, cheese, and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.
Taste test the broth, then season with salt, pepper and cayenne to taste.
Serve warm, with additional garnishes if desired.
